Here is your weekly round-up of Ingredients news. If you have a news item you would like to submit for next week’s round-up, please contact Carly Wood at [email protected].

• Arla Foods Ingredients has launched Nutrilac Ageless, a new whey protein plus calcium ingredient that will enable dairy companies to create yogurts and desserts for active seniors who reject the idea that they are ‘old’.
• A new protein from clean label starch specialist Ulrick & Short can increase manufacturing yield whilst retaining moisture in all types of chopped and reformed meats.
• Consistent introduction of new varieties and flavours has led to the gradual growth of the global chocolate market, which is expected to post a CAGR of 5.02% from 2015-2019, says research firm Technavio.
• Sugar-free lines accounted for less than 7% of global confectionery launches recorded by Innova Market Insights in 2014, which is a similar penetration level to that in 2013.
• The UK Food Standards Agency has published the findings of a study carried out by Hull York Medical School, determining reactions to aspartame in people who have reported symptoms in the past compared to people with no reported symptoms.
• Sensient Flavors‘ new beverage concepts help manufacturers create ‘emotion drinks’.